一种新型模拟脂肪的研制技术

Development Technology of a New Type of Fat Simulacrum

在对目前脂肪代替品种类及特点分析的基础上,提出了当前脂肪替代品研究中尚需解决的问题。继而介绍了一种以魔芋粉和卡拉胶为基质制备新型脂肪模拟物的加工技术,该技术制得的模拟物能够较好的模拟动物脂肪的感官和质构特性,从而应用于低脂肉制品的生产。

Based on the analysis of the type and characteristics of current fat simulacrum, putting forward the problems to be solved in the research of current fat simulacrum. Then introducing a kind of process technology of fat simulacrum with konjaku flour and carrageenin as primary substance, there is a good simulation of characteristic of taste and texture quality of animal fat in the simulacrum produced by this technology, so it can be applied in the research and development of low-fat meat product.